NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Grated parmesan cheese

2 tbsp Almond flour

1 large Egg

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Marinara sauce

1.5 cup Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Butterfly the chicken breast to ensure even thickness and pat dry with a paper towel to help the coating stick.

• 2

  In a shallow bowl, whisk the egg until smooth. In a second bowl, combine the grated parmesan, almond flour, garlic powder, oregano, sea salt, and black pepper.

• 3

  Dip the chicken into the egg wash, then coat thoroughly with the parmesan-almond mixture, pressing down firmly to adhere.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and cook the chicken for 5 to 6 minutes per side until the crust is golden and the center is cooked through.

• 5

  While the chicken is resting, warm the marinara sauce in a small saucepan over low heat.

• 6

  Flash-sauté the zucchini noodles in a separate pan for 2 minutes until just tender but still firm to the bite.

• 7

  Plate the zucchini noodles, top with the crispy chicken breast, and finish with a generous pour of the warm marinara sauce.